Chicken Tikka Masala

Zutaten

• 675 g (1.5 lb) cooked Chicken Tikka
• 2 tbsp mustard seed oil (see notes)
• 4 large cloves of garlic, finely chopped
• 200 g (7 oz) onions, finely chopped (optional)
• 1 tin (28 oz) plum tomatoes, chopped
• 1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)
• 2 tbsp chopped fresh cilantro (coriander leaves)
• 50 ml (4 fl oz) single cream
• 1 tbsp malt vinegar or tamarind extract
• 2 tbsp curry paste
• 2 tbs p tandoori masala paste
• 1 tbs p tomato paste
• 1 tbs p garam masala

Zubereitung

1. Heat the oil in a wok or large frying pan.
2. Add the garlic and onions and stir-fry until browned.
3. Add the curry pastes and mix well, adding a little water or yogurt.
4. Add the cooked chicken tikka, and stir-fry for two minutes to heat through.
5. Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.
6. Add the cream, garam masala, and chopped cilantro and simmer for a few times.
7. Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine.